The National Dish of Barbados
You'll find it hard to avoid this dish in Barbados, where it's served with cou cou - a cornmeal and okra concoction - plus a rich sauce containing - you guessed - plenty of peppers.
- 8 butterfly fillets of flying fish
- 2 limes
- 3 tsps salt
- 60g Bajan seasoning*
- Marjoram, thyme or both - about an ounce of each if fresh, less if dried
- 1 large onion, sliced
- 1 clove garlic
- vegetable oil
- At least two hours before you plan to start cooking, marinate the fish in the salt and lime for 10 minutes then rinse, pat dry and rub in the seasoning. Leave for 90 minutes.
- Roll each fillet up (start at tail) and secure with a cocktail stick.
- Saute the onion and garlic until cooked through. Add the herbs and cook for a further 2 minutes.
- Put the fish on top of the mixture, cover, reduce heat and cook for about ten minutes or until fish is cooked.
*Bajan seasoning, see this web discussion. As to quantities, your guess is as good as ours.